WebIn a high sided saucepan, add maple syrup and butter. Boil until mixture reaches 225 degrees F on a thermometer. Remove and add salt, cinnamon, and baking …
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WebAdd in the sweetener, heavy cream and salt (leave out if using salted butter), stirring until fully …
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WebHow to Make Maple Caramel. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, corn syrup, and salt and stir until …
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WebMeasure the popped popcorn in a large metal pot or very large bowl (metal). Set aside. 3. In a large saucepan, combine butter, maple syrup, and salt, whisking until …
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WebPreheat the oven to 250°F (121°C) and line a rimmed baking sheet with parchment paper. In a large bowl, combine the popcorn and peanuts. In a small …
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WebAll normal! Stir for an additional 2-3 minutes then take the mix off the heat. Let it cool down.. Stir occassionally to get rid any crystalization of the Swerve. …
WebStore in the refrigerator for up to 2 weeks. Place the “popcorn” bread onto a baking sheet. Warm caramel until soft and pour over the “popcorn.”. Bake in …
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WebStep 1. Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper. Spray with cooking spray. Step 2. Roast pecans, walnuts, almonds …
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WebPut the popped popcorn in a large bowl. Melt the sweetener in a small saucepan over medium-low heat. Remove from heat and add the extracts and salt. Pour …
WebFor full instructions, including amounts and temperatures, see the recipe card below. Simmer. Add Besti, maple extract, and water to a saucepan and bring to a …
WebPour in heavy cream and stir until combined. Lower the heat and simmer for a minute. Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. …
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WebPreheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and set aside. Pop the popcorn kernel. (I do this very simply by throwing …
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WebInstructions. Place the popped popcorn in a large bowl and set aside. Prepare a baking tray with baking paper and set aside. In a small saucepan or pot add …
WebBaking to crisp: Spread popcorn on 2 baking trays. Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats …
WebAdd the rest of the water and the sugar substitute to a saucepan over medium heat on the stove. Once hot, whisk in the xanthan gum mixture until completely …
WebIn a large, sturdy pot over medium-low heat, place the oil along with the three to five kernels of popcorn. Cover the pot with a lid and shake the pot back and …
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Put the popped popcorn in a large bowl. Melt the sweetener in a small saucepan over medium-low heat. Remove from heat and add the extracts and salt. Pour the caramel syrup over the popcorn. Mix well. Spread on a waxed paper lined baking sheet to cool. The sweetener melts without adding any other ingredients to the pot.
To make the caramel sauce: In a small, heavy bottomed pot, bring the maple syrup to a boil over medium heat. Keep a watchful eye on the syrup and continue boiling for 2 minutes and 30 seconds, reducing heat only if necessary to prevent overflow.
BAKING. Baking soda is the secret to an even, thin coating of caramel on the popcorn. When it’s added to the caramel, it makes it foam up so it increases in volume and makes it easier to coat the popcorn more evenly.
This low carb & refined sugar free (!!) caramel popcorn is everything you would expect… and more! Lightly coated with a variation of my keto caramel, it results in a crisp, sweet and salty delight. Totally refined sugar free (!!) I’ve a feeling many of you will be surprised (I know I was!) that one cup of popcorn only has 5g net carbs.